Quick Rosemary Drop Biscuits
Quick Rosemary Drop Biscuits are a delicious quick recipe to serve alongside any holiday or weeknight dinner. These homemade drop biscuits require just a handful of ingredients, including fresh rosemary. From start to finish, they’re are on the table in 20 minutes. Makes 12 biscuits.
Love biscuits? You’ve got to try Honey Butter Biscuits and French Onion Biscuits!
Last week, my schedule was thrown off course because of sickness, and I didn’t have a chance to make/photograph/write/schedule any posts for this week.
My sweet blogging bestie Madison offered to share a post with y’all today.
Homemade biscuits are one of my absolute favorite things, and Madison, like me, is VERY into bread and biscuits.
Why I love this recipe:
My love for all the carbs has led me on a journey to learning how to make homemade bread. While I love the process of watching dough rise, that’s not always practical for my everyday bread needs.
That’s where drop biscuits come in.
There’s just enough of the homemade bread process to give you satisfaction over making something from scratch, but it’s perfect for nights where your meal just needs a little something extra.
These rosemary biscuits are a twist on a classic drop biscuit recipe I’ve loved and used for years. (Also, it’s similar to these Rosemary Goat Cheese Drop Biscuits of Madison’s!)
The addition of the rosemary is perfect for hearty fall and winter flavors.
You can make these rosemary drop biscuits in a pinch and they’re ready within the same prep and cook time as the rest of your meal. They also keep well for a few days so you can make a batch of them and have some for later.
This easy biscuit recipe would also be great with sausage gravy or used for leftover Thanksgiving or Christmas sandwiches.
More awesome biscuit recipes to try: Coconut Oil Vegan Biscuits | Thanksgiving Turkey Biscuits and Gravy | Chili Cheese Biscuits | Vegan Pumpkin Biscuits with Maple Butter | Cheddar Biscuits
Love homemade breads and biscuits? Check out my Bread Recipe Index for more ideas!
What you need to make this recipe:
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- Large mixing bowl
- Liquid measuring cup
- Sheet pan or baking sheet
- Parchment paper or nonstick baking mat
- 1-tablespoon cookie scoop or a spoon
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- All-purpose flour—we keep unbleached AP flour in the house, but the regular kind also works. I have not attempted this recipe with a gluten free flour blend and do not recommend it at this time.
- Baking powder—this is our leavener, which causes the biscuits to become fluffy and rise in the oven. Make sure yours is fresh.
- Granulated sugar—for just a touch of sweetness. It’s not necessary, so you can skip this, too.
- Kosher salt—I like to use a medium-grain kosher salt for recipes like these.
- Salted butter—this adds salty flavor, as well as fat to the biscuits. Unlike traditional rolled biscuits, we do not use cold butter. We will melt it in the microwave.
- Milk—use what you’ve got on hand. We keep whole milk, but lower fat milks, as well as skim, work.
- Fresh rosemary—you’ll need a lot of it chopped! Do this first!
How to make Rosemary Drop Biscuits
Preheat the oven to 450°F degrees.
Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
Mix the flour, baking powder, sugar and salt in a bowl. These are the dry ingredients. Whisk until combined.
Pour in melted butter and gently stir with a rubber spatula.
Add the milk and rosemary, too, and mix until just moistened.
Immediately drop the biscuits onto the prepared baking sheet with a cookie scoop or a large spoon.
This is imperative because the milk-baking powder mixture will begin working immediately when they touch!
Transfer into the oven, and bake for 10-12 minutes until biscuits are golden brown.
Remove from the oven, and serve warm.
Frequently Asked Questions
They’re called drop biscuits because when you make them, you take them straight from the bowl they’re mixed in and drop them onto a baking sheet.
Drop biscuits, like drop cookies, are dropped on a baking sheet without the need of rolling and shaping. Rolled biscuits need to be rolled and then cut before placing on the baking sheet to bake.
Is your baking powder fresh? That could be the culprit! Also, did you bake them immediately? If not, you run the chance of the chemical reaction between the milk and baking powder has run its course before the biscuits hit the oven.
Personally, I think biscuits are better with butter, but I’m curious what you think!
Quick tips and tricks to the best Rosemary Quick Biscuits
- Preheat the oven before you mix the biscuit dough. This way, it’ll be hot and ready to go before you mix them!
- Bake these easy drop biscuits immediately. They won’t be as puffy or crispy on the exterior if you let them sit on the countertop for a bit.
- How to store: Store in an airtight food storage container at room temperature for 2-3 days.
Whatever your bread needs are, rosemary drop biscuits are your solution, my friend.
Here’s how you make ’em:
Quick Rosemary Drop Biscuits
Ingredients
- 2 cups all-purpose flour 240g
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- ½ cup melted salted butter
- 1 cup milk whole or skim OK
- ¼ cup chopped fresh rosemary
Equipment
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Instructions
- Preheat oven to 450°F degrees. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
- Mix flour, baking powder, sugar and salt, and whisk until combined.
- Pour in melted butter and gently stir.
- Add the milk and rosemary. Mix until just moistened.
- Immediately drop biscuits onto the prepared baking sheet, and transfer into the oven.
- Bake for 10-12 minutes until biscuits are golden brown.
- Remove from the oven, and serve warm.
This recipe is incredibly wonderful – it’s easy, quick and all the ingredients are able to be found in the home! Don’t skip this recipe – delicious!
These are very tasty! I used some thyme and sage as well as the rosemary, and subbed out a bit of the white flour with whole wheat. Lovely moist texture.